In a deep fryer or a sturdy pot, heat enough oil to submerge the crab to 350 degrees
Clean the soft shell crabs, and soak them in the buttermilk for 2 minutes
Remove the crabs and let excess buttermilk drip off
Lightly dust the crabs in the seasoned flour and carefully drop the crab into the hot oil
Cook until the crab is golden brown, about 1-2 minutes
Remove Crab from oil and drain on paper towels.
Assemble the sliders:
Toss the cabbage with the Old Bay Aioli and let marinate for 5 minutes
Slice the bread in half and lightly toast each side
Cut each crab in half and build the sliders. Place the crab on the bottom slice and top with a generous amount of the cabbage
Serve immediately

Scrape the meat from the avocados and place in a food processor with the lime and chili powder.
Process until smooth and check for seasoning
Put avocado mix into a pastry bag
Assemble the plate:
Make a circular mound of the avocado mix on a plate
Top the avocado generously with the picked crab meat
Sprinkle the meat with the sea salt and drizzle generously with the olive oil
Dot the the plate with small amounts of the red chili sauce along the outside of the avocado mousse
Garnish the top with the micro cilantro and serve immediately